In a pot with a lid add the basmati rice, star anise, 300ml of cold water and a generous pinch of salt. Bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook remaining covered, for an additional 15 minutes or until all the water has absorbed and the rice is cooked.
Once the rice is cooked, remove from pot the heat and keep covered until serving.
Whilst the rice is cooking, preheat the oven to 220°C (fan)/ Gas 7
Peel and chop the brown onion finely
Heat a pan with a tablespoon of olive oil over a medium heat
Once hot, add the onion and cook until softened.
Boil a kettle
Drain and rinse the chickpeas in the can
Chop the tomatoes into chunks
Peel and chop the garlic as finely as possible
Once the onion is soft enough, add the tomatoes and chopped garlic
Cook for around 5 minutes, until they've completely broken down
Remove the coconut cream from the sachet and cut it up roughly
Dissolve the vegetable stock cube, coconut cream and tomato paste in 300ml of boiled water.
Once the tomatoes in the pan have broken down add your spices; the ground paprika, korma curry powder.
Add drained chickpeas to the pan too
Cook for a few more minutes
Add the stock with the coconut and tomato paste.
Also add the mango chutney to the pan
Cook for around 8 minutes further or until the sauce is quite thick
Add the almonds to a baking tray and put them in the oven for 5 min or until they've toasted slightly.
Chop the almonds up when they've darkened to your liking.
Chop the coriander finely keeping the stalks.